Cheesecake with cranberries
226g cranberries, fresh or frozen
¾ cup water
¼ tsp orange extract
½ cup sugar
250g McVitie's Wholewheat Digestive cookies, crumbled
¼ cup sugar
¼ cup butter, melted
450g cream cheese, softened
½ cup sugar
¾ cup sour cream
1 tbs cornstarch
2 eggs, lightly beaten
In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator.
For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add sour cream and cornstarch, beating well.
Add eggs, and beat on low speed just until combined.
Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce.
Bake the cake at 160˚C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.
Before serving, if you wish, top the cake with cranberries from the sauce.